Main image of Sweet Potato & Zucchini Soup

Sweet Potato & Zucchini Soup

40 min


One-bowl / one-pot


A cozy, wholesome bowl of soup for all those cold winter days.



40 min


10 min


30 min

Free from

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  • 1 tsp (5 mL)
    olive oil
  • 1
    onion, diced
  • 2
    cloves garlic, minced
  • 1
    leek, green dark leaves removed, chopped
  • vegetable bouillon cubes
  • 5 cups (1200 mL)
  • 1
    zucchini, chopped
  • 1
    carrot, chopped
  • 1
    potato, cut into 1 cm cubes
  • 1
    large sweet potato, cut into 1 cm cubes
  • ½ tsp
    dried rosemary
  • ½ tsp
    dried basil
  • ½ tsp
    curry powder (optional)
  • ⅛ tsp
    ground black pepper, to taste
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  1. In a large pot on high heat, sauté the onions in oil until the onions lightly caramelized, about 5 minutes.
  2. Once the onions are lightly golden, add the garlic and leek. Sauté until the leeks soften, about 2 minutes. Add splashes of water as needed to deglaze the pan.
  3. Add the remaining ingredients to the pot, bring to a boil, then reduce to a simmer until the potatoes are cooked, about 20 minutes.
  4. Using an #handblender, blend some of the soup but allow some chunks to remain. Alternatively, use a standing blender, in which case blending about half of the soup is recommended.
  5. Taste test, add more pepper if desired, plate, garnish, and serve while hot.


  • Store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Hanny - April 30, 2021, 5:39 p.m.

This was so yummy, thanks for this recipe!